2 (3 oz.) pkg. lemon or orange/pineapple Jello
1/2 tsp. salt
2 c. boiling water
3/4 c. cold water
1 (8 3/4 oz.) can pineapple tidbits
1 tbsp. lemon juice
1/2 c. commercial sour cream
1 c. shredded carrots

Dissolve Jello and salt in boiling water. Add lemon juice. To 1/2 cup gelatin, add sour cream and 1/4 cup cold water. Pour into a 1 1/2 quart mold. Chill until set, but not firm.

Mix remaining gelatin and 1/2 cup cold water, carrots and pineapple. Chill until slightly thickened. Pour into mold on top of cream mixture. Chill until firm. Makes 6 cups.